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Douglas Blyde on the Suntory Japanese whisky tastings taking place at Roast

Published:  02 November, 2012

Zoran Peric of Cellar Trends hosted a tasting of Japanese whiskies from Suntory as part of a series of masterclasses being held at London's Roast restaurant in the eaves of Borough Market. The tasting began with a pretty, tart "Shard Sour" invented by bar manager, Sebastien Guesdon. "Every barman wants to leave behind a legacy which survives them," said Guesdon, dispensing the subtly smoky Suntory Hakushu (pronounced "pronounced ?Hack-shoo") 12 year-old single malt blended with lemon juice, egg white, and cherry, which represents Japan's most celebrated blossom.

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